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Recipes
FUDGE - CARNATION FAMOUS
By akselden
1. Butter 8-inch square pan
- 2 T. butter
- 2/3 C. undiluted evaporated milk
- 1 1/2 C. granulated sugar
- 1/4 tsp. salt
- 2 C. (4 oz.) miniature marshmallows
- 1 1/2 C. semi-sweet chocolate morsels
- 1 tsp. vanilla extract
- 1/2 C. chopped pecans or walnuts
HOT SPIKED CIDER
By akselden
Place rum, ground cinnamon, nutmeg and sugar in a heat-resistant mug
- 2 tablespoons Bacardi dark rum
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sugar
- 1 cup hot fresh cider
- 1 cinnamon stick
FRENCH TOAST - FRUIT STUFFED WITH ORANGE SAUCE
By akselden
1. In large skillet, melt butter, Add sugar and cook until mixture is bubbly
- 1/2 C. (1 stick) butter
- 1/3 C. sugar
- 2 oranges, thinly sliced
- 1/4 C. freshly squeezed orange juice
- 1/4 tsp. cornstarch
- 1 1-lb. (about 8 inches long)
- rectangular loaf unsliced challah or egg bread
- 1 C. chopped or sliced fruit, such as red-fleshed papaya, mango, mamey, atemoya, or canistel
- 1/2 T. vegetable oil
- 2 large eggs
- 1 C. milk
- 1 T. Grand Marnier
SAUCE - MUSHROOM
By akselden
1. Cook pasta according to package directions
- 3 T. unsalted butter
- 1/4 C. green onion, chopped
- 1/3 C. red bell pepper, diced
- 1 to 1 1/2 C. fresh mushrooms, diced
- 1 C. heavy cream
- nutmeg, salt and pepper to taste
- 1/4 C. grated Parmesan cheese
- black olives for garnish
- 1 lb. cooked pasta
Endive spears with ...
By akselden
1. Cut eggplants in half lengthwise and score the cut sides with a sharp knife down to the skin, but not through it
- 2 lb. (1 kg) eggplants
- Juice of 1 lemon
- 2 cloves garlic, finely chopped
- 2 tbsp (25 ml) olive oil '
- 2 tbsp (25 ml) plain non-fat yogurt
- 2 tbsp (25 ml) sesame tahini
- 1/4 to 1/2 tsp (1 to 2 ml) ground cumin
- Salt and freshly ground black pepper
POPOVERS - GRIFFIN INN BREAKFAST
By akselden
1. In a bowl, pour boiling water over raisins to cover
- Boiling water
- 1/2 C. snipped dried cherries or
- whole raisins
- 1 C. water
- 1/2 C. butter
- 1 tsp. sugar
- 1/4 tsp. salt
- 1 C. all-purpose flour
- 4 eggs
- 1 T. butter or margarine, melted
- 4 tsp. half and half or light cream
- 1 tsp. vanilla
- 3/4 to l C. sifted powdered sugar
BARS - SPECIAL K D'LITES
By akselden
1. Measure corn syrup and sugar into large saucepan
- 1/2 C. corn syrup
- 1/4 C. brown-sugar, firmly packed
- 2 T. peanut butter
- 6 C. Kellogg's Special K cereal
- 1/3 C. raisins
Pagoda Tomato Soup
By akselden
Place a large skillet over medium high flame and when it's hot, add oil
- 1 tablespoon olive oil
- 2 Spanish onions, peeled and roughly chopped
- 8-10 medium beefsteak tomatoes, roughly chopped
- 3 tablespoons peeled and chopped fresh ginger root
- 4 garlic cloves, chopped
- 1/2 cup soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons Asian toasted sesame seed oil
- 1/2-1 teaspoon Scotch bonnet, jalapeno or Thai chili chopped
- 1/4 cup white sugar
- 1/4 cup chopped scallion greens, for garnish
- 1/4 cup chopped fresh cilantro leaves, for garnish
BONELESS PORK TENDERLOIN - HERB-STUFFED
By akselden
Refrigerate for 6 hours. Let rest 1 hour
- 1/2 tsp. caraway seeds, lightly toasted
- 1/2 tsp. fennel seeds, lightly toasted
- 2 T. finely chopped fresh oregano
- 2 tsp. finely chopped fresh rosemary
- 2 tsp. fresh thyme leaves
- 8 basil leaves, finely chopped
- 1 clove garlic, minced
- 2 T. Dijon mustard
- 1 tsp. kosher salt
- Fresh black pepper to taste
- 4-lb. boneless pork tenderloin roast or boneless pork leg
- Salt and fresh black pepper for sprinkling
Special Spring Vegetable Mix
By akselden
Heat butter in a large, deep saute pan over medium-high heat
- 2 tbs butter
- 1 cup frozen pearl onions (5 onions)
- 3 cups fresh asparagus, cut into 1-inch pieces (about 12 ounces)
- 1 cup fresh carrots, peeled and cut into 1/4 inch coins (about 3 medium carrots)
- 1 cup fresh snow peas, stemmed (about 4 ounces)
- 1 cup frozen artichokes (an 8 ounce box)
- 1/2 tsp salt
- 1 cup frozen green peas
- 1/2 cup thinly sliced green scallion tops (snipping with scissors works well)
- Black pepper, to taste